A belated Happy New Year to everyone! January is the month for lists, lots and lots of lists to start planning in the new year. I’m so busy this month but I’m happily planning a tea party for my granddaughter Gracie’s birthday coming up in February. I’m thinking of a mother daughter tea with hats, gloves and a generous assortment of iced cakes, cookies, scones and tea.
Before I go off into the world of Meyer lemons and little cakes, I would like to thank everyone who is following my blog and especially those who take the time to leave a comment, it’s nice to know if you’ve made one of my recipes and enjoyed it.
January is also the month when my Meyer lemon tree gives me lemons and I have to plan how I’m going to use them…so I’m off to create another list of possibilities. But first, before I go crazy with plans for my Meyer lemons, I wanted did some experimenting with lemon cake recipes and mini cake pans today , so I’m sharing my results with you.
I found that I could use a large size muffin pan to make 8 mini cakes with my Meyer lemon cake recipe. After removing the cooled muffins/cakes from the pan I trimmed the slightly rounded tops, flipped them over onto plates and iced them with a generous tablespoon of lemony glaze.
I don’t think there are enough Meyer lemons on my tree for all my ideas, which include making my favorites, Meyer lemon curd and marmalade. They are also great to have in the kitchen to use sliced in sparkling water and hot tea. Oh-and don’t forget to use both juice and zest in salad dressings, that sounds like something I need to put on a list somewhere….happy list making to all of us and wishing you great culinary adventures in the new year!
- 2&1/4 cups all-purpose flour
- 1&1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 sticks unsalted butter, room temperature and cut into bits
- 2 cups granulated sugar
- 4 large eggs
- 2 Meyer lemons, zested for cake and juiced for glaze, 1/4 teaspoon of zest also reserved for the glaze
- 1/2 teaspoon lemon oil
- 1/2 teaspoon vanilla extract
- 8 ounces crème fraîche
- 8 ounces low fat vanilla yogurt
- for the lemon glaze
- 1 cup confectioners sugar, sifted
- 3-4 tablespoons Meyer lemon juice
- 1/4 teaspoon Meyer lemon zest
- Preheat the oven to 350F.
- Spray a large size (6) muffin pan with baking spray.
- Spray 2 additional small cake pans, if you have them or bake second batch (2 muffin/cakes) using same large muffin pan.
- Whisk together the flour, baking powder, baking soda and salt, set aside.
- Stir the lemon zest into the sugar, reserve 1/4 teaspoon of the zest for the glaze, set aside.
- Stir together the crème fraîche and vanilla yogurt, set aside.
- In the bowl of a stand mixer on medium speed beat together the butter and lemony sugar, until light and fluffy, about 2-3 minutes.
- Scrape down the sides of bowl as needed.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract and lemon oil.
- On low speed beat in the flour in thirds, alternating with the crème fraîche/yogurt mixture in two additions and beating until smooth.
- Fill the large muffin cups about 3/4 full and smooth the tops.
- Bake for 32 minutes or until golden brown and a toothpick inserted comes away with a few light crumbs.
- Cool on rack for 10 minutes.
- Carefully remove from pans, turn upside down and continue to cool.
- When the cakes are completely cool, trim the bottoms to make them even and flat.
- to make the lemon glaze
- Whisk together the confectioners sugar, reserved lemon zest and juice to make a smooth pourable glaze.
- Spoon 1 generous tablespoon on the top of each cake, letting the glaze drip down the sides.
- Let rest until glaze sets.
- The cakes can be stored well wrapped in an air-tight container for up to 5 days.